Blueberry Oats and Lentil Mini Muffins

These mini muffins are not only sweet and satisfying but packed with fibre and protein. Perfect for parties and gatherings or lunchbox fillers. Serve warm with cream or perfect cold. The little delights can also be frozen for up to 2 months.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Cover the lentils with water in a saucepan and simmer for12 mins. Drain off any excess water and set aside to cool.

Step 2

Combine the dry ingredients, flour, oats, ginger, cinnamon, cloves and sugar in a large bowl.

Step 3

In a jug mix together the milk, egg, vanilla extract, and oil.

Step 4

Add the wet mixture to the dry mixture, adding the cooled lentils, frozen blueberries and combine well. You don't need to get rid of all lumps.

Step 5

Lightly brush the muffin tray with olive oil to prevent sticking. Divide the mixture into the muffin tray.

Step 6

Bake for 25 minutes at 200C (180C fan).

Step 7

Eat cold or warm, store in airtight container at room temperature for 4 days or freeze for 2 months.